Garden Vegetable Chickpea Salad

why you should make it:

For the versatility alone, this recipe is a winner. Eat it straight out of the bowl with a fork, as a dip with some crackers and crunchy veggies, or on a sandwich with lettuce and tomato - there are no rules! The flavors run deep and the texture is *chefs kiss*.

But wait, there’s more! Chickpeas are a great source of fiber, which helps your digestion stay regular. And the variety of raw vegetables and seeds packs this salad with vitamins C, A, K, potassium, and calcium.

*Recipe inspired by the wonderful people at Pick Up Limes.

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what you’ll need

1 can chickpeas⁣

1 small carrot, finely chopped⁣

1/4 red bell pepper, finely chopped

⁣1/4 red onion, finely chopped

⁣3 Tbsp fresh dill, finely chopped

⁣2 Tbsp roasted sunflower seeds

⁣1 -2 pickles, chopped

⁣1/2 lemon, juiced ⁣

3 Tbsp mayo⁣

1/2 tsp dijon mustard

⁣1/4 tsp salt⁣

1/8 tsp Black pepper ⁣⁣

how to do it:

Add chickpeas to a large bowl and mash with a fork until all chickpeas are broken up, but not completely ground to a paste.

⁣Add the remaining ingredients to the bowl and mix, continuing to mash. ⁣

Add more lemon or salt for desired taste.

Refrigerate for at least 30 min. to allow the flavors to incorporate.